Chef Kevin Fink will welcome friend, foraging expert, and author John Slattery to Emmer & Rye for a special dining event in celebration of the release of Slattery’s new book, Southwest Foraging.

Chef Fink has prepared several courses highlighting ingredients foraged throughout the Southwest region, including Palo Verde Beans, Black Nightshade Berries, and Wild Acorns. Slattery collaborated with Chef Kevin to develop a menu highlighting the overarching theme of his latest book - protecting nature’s wild edibles. Throughout the evening Chef Kevin and John will team up to present menu items and share their insight on how to properly identify, collect and prepare these wild edibles.